The first winner of the Southern BBQ Sauce Bar-B-Que Locker contest is Alan Manda and his Southern Mongolian Chicken Thighs. Alan took home the prize for the chicken category and grilled up his recipe prior to the LSU vs. Alabama football game.
|Jay Ducote hands the Southern Bar-B-Que Locker over to Alan Manda|
12 Boneless Chicken Thighs
Southern Cajun Seasoning
2 Bundles of Green Onions
Southern Smokehouse Brown Sugar Grill-N-Que Sauce
Southern Cajun Basting Spray
4 cloves of Garlic (minced)
-Marinate Chicken Thighs overnight in 1 cup of Hoisin Sauce and 1 cup of Southern Smokehouse Brown Sugar Grill-N-Que Sauce, garlic, and 1/2 bundle of chopped green onions. Add more in equal parts if needed to cover chicken.
- Remove chicken and lightly sprinkle with Southern Cajun Seasoning to desired spice level
- Grill chicken, while spraying with Southern Cajun Basting Spray as needed.
- Chop up the remaining green onions. After chicken is done and put onto a serving dish, top with the green onions. In a bowl on the side, have 2 cups Southern Grill-N-Que Sauce, 3/4 cup of hoisin sauce, 1 teaspoon of Southern Cajun Seasoning, available is anyone wants to add extra sauce.
-Makes a perfect tailgating food that people can grab for a quick bite, or put on a bun to enjoy. Southern BBQ with an Asian twist.
|Chicken on the grill gets a light dusting with Southern's Cajun Seasoning|
|Mongolian Chicken Thighs with the Southern Bar-B-Que Locker ingredients|